FOIS GRAS BREAKUP Ariane Daguin has bought out George Faison, ending their 20-year partnership as owners of D’Artagnan, a top purveyor of foie gras and other gastronomic finery. Ms. Daguin and Mr. Faison also had a brief foray in the restaurant business with their now-shuttered D’Artagnan restaurant. Ms. Daguin doesn’t expect a change in operations with the buyout of Mr. Faison, so New York’s finest dining establishments still will likely be buying their duck livers, game meat, and other specialty items from D’Artagnan.

THE BEAN AND THE GRAPE A coffee bar by day and wine bar by night opened in Park Slope, Brooklyn, yesterday. Cocoa Bar (228 Seventh Ave., between 3rd and 4th streets, 718-499-4080) is offering pastries from 7 a.m. until midnight Sunday through Wednesday, and until 2 a.m. on Thursday, Friday, and Saturday. Owner Liat Cohen won’t say what Chicago roaster is supplying her coffee, but she does say she’s the only one in Brooklyn serving it. It’s being brewed by staff trained by a national barista champion.

Forty wine selections are available as well, many paired with chocolate desserts, such as Madeira matched with port-soaked figs dipped in chocolate and Banyuls offered with chocolate-covered marzipan. Fondue for two is available for $16. The only non-chocolate dessert fits Cocoa Bar’s wine theme: a cabernet-pear tart, for $5.50.

GALAXY GONE GOURMET Mars 2112 (1633 Broadway at 51st Street, 212-582-2112) is successful as a space alien themed venue for tourists and parents with children in tow, but it has never enjoyed a reputation as a place to eat. The restaurant is trying to change that, however, and in the next few weeks it will launch a new menu designed by Marc Felix, former chef of the Plaza Hotel’s Oak Room. Mr. Felix, who also is shooting a pilot for a children’s cooking show, has been consulting with Mars 2112’s owners over the past six months, flying in monthly to work on revamping the children’s and grown-ups’ menus. The new children’s menu already has been introduced and the finishing touches are currently being put on the adult menu.

TAKA’S RETURN A menu revamp also is under way at Sushi Samba (245 Park Avenue South, between 19th and 20th streets, 212-475-9377; 87 Seventh Avenue South at Bleecker Street, 212-691-7885). The restaurant’s original sushi chef, Eiji Takase, has been rehired to give the menu its groove back.

Mr. Takase said the current menu, which fuses Japanese, Brazilian, and Peruvian influences, has “too many weird things going on.” He plans to simplify the menu and bring in higher-quality seafood to attract a more food-oriented crowd.

Menu items he’s currently trying out include a striped bass ceviche with poached fig and peach; a Spanish mackerel tiradito with Asian pear and soy sauce; and a steamed lobster roll wrapped in pink rice paper, stuffed with mango and asparagus, and served with achiote and spicy mango sauces.

“I want to bring in more foodie people, but you also have to have fun,” Mr. Takase said. The new menu is expected to be implemented in September. In the meantime, a new $15 Sunday brunch menu is in place at both New York locations.

CHOPPED CHIPOTLE The Denver-based chain Chipotle has been rolling out its salads – its first major menu addition in 11 years – market by market. Last week they arrived in the Big Apple. As with other Chipotle fare, customers have their choice of toppings. The salad is made in front of them on top of Romaine lettuce and dressed in a chipotle-honey vinaigrette developed by the restaurant’s founder and president, Steve Ells. Mr. Ells is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and got his start working for celebrity chef Jeremiah Tower at Stars in San Francisco. The new dressing, already proving popular, is made with red wine vinegar, soy oil, honey-chipotle peppers, oregano, salt, and pepper. Chipotle has multiple locations in the city, including 680 Sixth Ave., between 21st and 22nd streets (212-206-3781) and 185 Montague St., between Court and Clinton streets, Brooklyn, (718-243-9109).

NEW CHEF SELECTED When Yumcha (29 Bedford St. at Downing Street, 212-254-6800) reopens its doors, Ten Vong will be manning the kitchen. The former chef de cuisine at Guastavino’s and executive sous chef at Mercer Kitchen will be using his roots as the Malaysian-born son of two Chinese restaurateurs as he adds his own flair to the contemporary Chinese restaurant, which closed on August 3 with the sudden departure of its previous chef, Angelo Sosa. Yumcha is scheduled to reopen September 3.